Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary extracted from

  • Nakano, T.; Crofts, N.; Miura, S.; Oitome, N.F.; Hosaka, Y.; Ishikawa, K.; Fujita, N.
    Three starch synthase IIa (SSIIa) alleles reveal the effect of SSIIa on the thermal and rheological properties, viscoelasticity, and eating quality of glutinous rice (2023), Int. J. Mol. Sci., 24, 3726.
    View publication on PubMed

Application

EC Number Application Comment Organism
2.4.1.242 food industry near isogenic rice lines (NILs) lacking GBSSI contain essentially no amylose. The seeds of these NILs display a white opaque phenotype upon desiccation. Rice cakes of the strains stored at low temperature harden within 6 h, while rics cakes made from mutants lacking both GBSSI and starch synthase IIa maintain softness and elasticity for up to 6 days Oryza sativa Japonica Group

Organism

EC Number Organism UniProt Comment Textmining
2.4.1.242 Oryza sativa Japonica Group B7EHV0
-
-

Synonyms

EC Number Synonyms Comment Organism
2.4.1.242 GBSSI
-
 Oryza sativa Japonica Group
2.4.1.242 Waxy
-
 Oryza sativa Japonica Group

General Information

EC Number General Information Comment Organism
2.4.1.242 physiological function near isogenic rice lines (NILs) lacking GBSSI contain essentially no amylose. The seeds of these NILs display a white opaque phenotype upon desiccation. Rice cakes of the strains stored at low temperature harden within 6 h, while rics cakes made from mutants lacking both GBSSI and starch synthase IIa maintain softness and elasticity for up to 6 days Oryza sativa Japonica Group